Cranberry Sauce with Red Wine, Pomegranate Molasses, and Mediterranean Herbs

This was a fantastic cranberry sauce. I forgot to add the herbs at the end but the flavors were still amazing. Definitely a keeper for Thanksgiving.

• edwardse

• 12/27/2013

Everyone loved this recipe but, the one I served was quite different from the recipe. I made the recipe ahead of time and couldn't get it out of the pan! I simply made the recipe according to the traditional recipe on the bag substituting 1/2 the water with wine and adding the Pom molasses and basil at the end. Did not think the cilantro and mint were worth the bother.

• KarenfromNewton

• Newton, MA

• 2/12/2011

Be careful not to do what I did. In the reducing stage, it boiled too high and made a candy with a burnt edge to it. I was going to toss it but I pushed through and added the cranberries anyway, which took care of the stickiness. Good and tart--but with a burnt aftertaste (which is why I'm not rating it).Just wanted to pass along the warning. Also, wouldn't this be interesting with white cranberries and white wine? If I can find some white cranberries somewhere, I'll give it a go and let you all know. Maybe a dash of white balsamic instead of molasses? Could be good on a turkey sandwich with a bit of gorgonzola or brie?

• yummysuzy

• 11/25/2010

Very good sauce! A close runner-up to the dried cherry cranberry sauce of BA from years ago. I could not find the molasses, but I did a quick internet search and found a recipe...for the 1/2c: use 2c POM juice, 1 1/2t sugar, and 3/4t lemon juice...on med or med/low reduce around 70-75 minutes until THICK...you have to go past the syrup stage to get molasses, but be careful towards the end esp to not burn it (and your pot)...i made this a few days ahead and stored covered in frig...its easy.

• ackcook

• PA

• 12/17/2009

This cranberry sauce is AMAZING! I wish I could give it 5 forks! It really balanced out the flavors of my Thanksgiving feast. I thought the pomegranate molasses was an essential component. I used a pomegranate "paste" I found at Whole Foods. It seemed thicker than the molasses. On it's own it has a deep, rich, complex flavor that greatly contributed to the sauce as a whole. Along with the cilantro, and especially the mint, it just knocked my socks off.

• nyma

• San Francisco

• 12/6/2009

这是一个大受欢迎在我们的感恩节餐桌——一个“keeper' as labeled by my daughter, Kerry. A deep and unique flavor that really compliments the turkey. Fabulous!

• susanm56

• Simi Valley, CA

• 11/29/2009

This was excellent! We were lucky to find the pomegranate molasses at Whole Foods. Total agreement with others that the mint and cilantro makes this recipe. A nice change from the lovable orange and cranberry mix.

• louisand

• Placitas, NM

• 11/29/2009

I found this recipe too late to get the pomegranite molasses. I substituted a homemade pomegranite simple syrup, and that worked well. The flavor combination of the cilantro and mint was absolutely delightful! A definite repeat.

• nettiep

• Lowell, MI

• 11/27/2009

I couldn't find pomegranate molasses, so I used regular molasses and threw in the seeds from half a pomegranate and simmered for 5 more minutes - it was excellent!

• cassiegreer

• 11/26/2009

This was a nice variation on traditional cranberry sauce. Our pomegranate molasses wasn't bitter-- maybe it depends on the brand. I followed the suggestion elsewhere in the magazine to add a pinch of salt.

• cmstarks

• St. Louis, MO

• 11/16/2009

Made this per recipe, and it turned out great. The cilantro & mint compliment it very nice. I used the pomegranate molasses, which is quite bitter not sweet. Personally, I wouldn't even use it if you don't already have it.

• diavolos

• Hoffman Estates, IL

• 11/8/2009